Coconut Chia Pudding
Chia pudding is overnight oats’ cooler cousin. Chia seeds soak in coconut milk overnight and transform into a thick, creamy, tapioca-like pudding. Top with mango, toasted coconut, and a drizzle of honey for a tropical breakfast that takes 5 minutes to prep and zero minutes to cook.
Why You’ll Love This Recipe
- 5 minutes of prep, zero cooking
- Chia seeds are loaded with omega-3s and fiber
- Thick, creamy texture without any dairy
- Tropical flavors that feel like vacation
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Coconut Chia Pudding
Ingredients
- 1 can (14 oz) coconut milk
- 1/4 cup chia seeds
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- Toppings: diced mango, toasted coconut flakes, sliced kiwi, passion fruit, macadamia nuts
Instructions
- In a bowl or jar, whisk coconut milk, chia seeds, honey, and vanilla.
- Let sit 5 minutes, then whisk again to break up any clumps.
- Cover and refrigerate overnight (at least 4 hours).
- In the morning, stir well. The mixture should be thick and pudding-like. Add a splash of milk if too thick.
- Divide into bowls and top with mango, toasted coconut, and your choice of tropical toppings.
Recipe Tips
- Whisk twice (once at the start, once after 5 minutes) to prevent chia seed clumps.
- Full-fat coconut milk gives the creamiest result. Light coconut milk works but is thinner.
- Make a big batch in a mason jar — it keeps 5 days in the fridge.
- Try flavor variations: cocoa powder + banana, matcha + honey, vanilla + berries.
Calories: 380 | Protein: 6g | Fat: 28g | Carbs: 28g
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Nutritional information is estimated and may vary based on ingredients used.
